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Churro Tiramisu

Churro tiramisu pairs layers of golden churro pieces with a creamy mascarpone filling for a make-ahead Mexican-Italian fusion dessert. Dip and layer churro bites with coffee-soaked flavor, then chill until set and dust with cocoa and cinnamon.
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Prep Time 20 minutes
chilling/resting 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Italian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Churro layer base
  • 12 store-bought churros Use crisp churros for easy layering.
Coffee cinnamon soaking mixture
  • 0.5 cup strong brewed coffee, cooled Cool completely before dipping.
  • 2 tbsp cinnamon sugar Pre-mixed cinnamon sugar works best.
  • 2 tbsp rum or brandy (optional) Optional; adds depth to the soak.
Egg yolk sweet cream
  • 6 egg yolks Whisk continuously so the mixture turns pale and thick.
  • 0.75 cup granulated sugar For the zabaglione-style yolk base.
Mascarpone filling
  • 1.25 lb mascarpone cheese, softened Softened for smooth folding.
  • 1 cup heavy cream, whipped Whipped to light and airy texture.
Chocolate-cinnamon topping
  • 2 tbsp unsweetened cocoa powder Dust generously over the final layer.
  • 1 tsp cinnamon Blend with cocoa for a classic finish.

Equipment

  • 1 double boiler

Method
 

Cut churros and make the soaking mixture
  1. Cut store-bought churros into 1/2-inch pieces so they form bite-size layers.
  2. Combine strong brewed coffee, cinnamon sugar, and rum or brandy (optional) in a bowl, then stir until the sugar is dissolved.
Cook egg yolks over a double boiler
  1. Place egg yolks and granulated sugar in a heatproof bowl over a double boiler and whisk constantly until pale and thick, about 3-4 minutes.
  2. Remove from the double boiler and let the egg yolk mixture cool slightly for easier folding.
Assemble the creamy layers
  1. Fold mascarpone cheese into the egg yolk mixture until smooth and fully combined.
  2. Gently fold in heavy cream, whipped, until the mascarpone mixture is uniform and airy.
  3. Spread a thin layer of mascarpone mixture on the bottom of a 9x13 dish.
  4. Dip the churro pieces in the coffee mixture and layer them over the mascarpone layer.
  5. Alternate layers of mascarpone mixture and coffee-dipped churro pieces, ending with a final layer of mascarpone mixture on top.
Chill and finish
  1. Mix unsweetened cocoa powder and cinnamon, then dust the mixture evenly over the top.
  2. Cover with plastic wrap and refrigerate for at least 4 hours before serving so the layers set and slice cleanly.

Notes

For clean slices, chill the churro tiramisu overnight if you can—4 hours is the minimum for set layers. Store leftovers covered in the refrigerator up to 3 days. Freezing is not recommended because whipped cream can weep when thawed. If you want a dairy-light version, swap mascarpone/cream for a dairy-free mascarpone-style product and whipped topping that holds texture well.